Side Pannel
Cake Batter Chocolate Chip Cookies
Cake Batter Chocolate Chip Cookies
- Recipe Submitted by Healthy Recipes on 02/11/2014
Category: Desserts
Ingredients List
- 1 and 1/4 cup (160g)all-purpose flour
- 1 and 1/4 cup (190g) yellow or vanilla boxed cake mix (I typically use vanilla cake mix)
- 1/2 teaspoon baking soda
- 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1 egg, at room temperature
- 1 and 1/2 teaspoons vanilla extract
- 1 cup (180g) chocolate chips (I used a blend of white and semi-sweet chocolate chips)
- 1/2 cup (80g) sprinkles
Directions
In a large bowl, sift together flour, cake mix, and baking soda. Set aside. In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy.
Add the flour mixture to the wet ingredients and mix until just combined. Do not OVERMIX the dough. Fold in the chocolate chips and sprinkles.
Cover and refrigerate dough for at least 1 hour, or up to 4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookie from spreading too much.
Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper or silicone baking mats.
Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Shape your cookie dough balls to be "taller" than they are wide, as pictured above. Press a few chocolate chips on top for looks, if desired. Make sure to keep dough chilled when working in batches. Bake for 10-12 minutes until edges are slightly browned. (Mine took 10 minutes exactly). The centers will still appear very soft, but the cookies will set as they cool. You may also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).
Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
Add the flour mixture to the wet ingredients and mix until just combined. Do not OVERMIX the dough. Fold in the chocolate chips and sprinkles.
Cover and refrigerate dough for at least 1 hour, or up to 4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookie from spreading too much.
Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper or silicone baking mats.
Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Shape your cookie dough balls to be "taller" than they are wide, as pictured above. Press a few chocolate chips on top for looks, if desired. Make sure to keep dough chilled when working in batches. Bake for 10-12 minutes until edges are slightly browned. (Mine took 10 minutes exactly). The centers will still appear very soft, but the cookies will set as they cool. You may also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).
Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
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